Description
A quick and delicious garlic lemon chicken dish with peas and carrots, perfect for a weeknight meal.
Ingredients
Scale
- 2 pieces boneless skinless chicken thighs
- 1/2 cup frozen peas or fresh peas
- 1 large carrot, sliced thin
- 2 tablespoons extra-virgin olive oil
- 1/2 lemon, juiced
- 1 clove garlic, minced (optional)
- to taste salt
- to taste freshly cracked black pepper
Instructions
- Heat olive oil in a large skillet over medium heat.
- Season chicken thighs with salt and pepper.
- Add chicken thighs to the skillet and cook for 5–6 minutes on each side until golden brown and fully cooked (internal temperature of 165°F or 74°C).
- Remove chicken from the skillet and set aside.
- In the same skillet, add garlic (if using) and sauté for 30 seconds until fragrant.
- Add sliced carrots and cook for 3–4 minutes until they begin to soften.
- Stir in peas and cook for an additional 2–3 minutes until heated through.
- Return chicken to the skillet and toss with the vegetables.
- Squeeze fresh lemon juice over the dish for brightness.
- Season with more salt and pepper if desired.
- Serve warm.
Notes
- This dish pairs well with rice or crusty bread.
- Feel free to add other vegetables of your choice.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 350
- Sugar: 2g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 120mg